PASTRY:

1 1/2 sticks butter
2 1/4 c. unsifted flour
5 or 6 tbsp. cold water
6 (5 inch) aluminum foil pans
1 egg, slightly beaten

FILLING:

1 stick butter
1 1/2 c. diced celery
1 c. chopped onions
2 chicken-flavored bouillon cubes
1/4 c. flour
1 tsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. dried thyme leaves
1/3 tsp. pepper
3 c. milk
2 c. cubed, cooked chicken or turkey
1 (10 oz.) pkg. frozen mixed vegetables, thawed

Preheat oven to 425 degrees. In medium bowl, with pastry blender, cut butter into flour until coarse crumbs form. Sprinkle water over flour mixture, 1 tablespoon at a time, mixing lightly with fork after each addition. Stir until mixture forms a ball and leaves side of bowl. Cover with plastic wrap; set aside.

In 3-quart saucepan, saute celery, onions and bouillon in butter over medium heat until tender. Stir in flour, parsley, salt, thyme, and pepper. Gradually stir in milk. Cook, stirring constantly, until sauce bubbles and thickens. Stir in meat and vegetables. Remove from heat; set aside.

On lightly floured surface, roll out dough to fill 6 pie pans with 6 tops. Cut several slits in each top to allow steam to escape. Fill pans with 1 scant cup meat and vegetable mixture. Center a pastry circle over each pan. Fold edge of pastry under rim of pie pan to secure. With floured fork, press pastry to rim of pan. Brush pastry with egg. Place pies on baking sheet. Bake 20-25 minutes or until golden brown.